INGREDIENTS
500 g
chicken breast (you can also use filleted chicken thighs if you like too)
1 tbsp
olive oil
400 g
can coconut milk
1 tbsp
Very Lazy Ginger Paste
1 tbsp
Very Lazy Lemongrass Paste
1 tbsp
Very Lazy Garlic Paste
1 tsp
(heaped) Very Lazy Chopped Red Chillies
1 tsp
ground cumin
1 tsp
fish sauce
1
few kaffir lime leaves
1
small bunch coriander
1
small bunch Thai basil (or regular basil if you can’t get hold of any)
1
red pepper
1 handful
baby sweetcorn (about 85g)
1 handful
mangetout (about 85g)
Salt
1 tsp
cornflour (optional – I add this as I like my curry to have a slightly thicker consistency)